Ricotta-Cheese Cookies

The ricotta cheese in these Italian-style cookies keeps them moist, and the recipe yields a large batch, which is great since the baked cookies freeze so well.

Total Time: 0:45

Cook: 0:30

Level:
Moderate

Yield:
about 6 dozen cookies

Ingredients

2 c. sugar

1 c. margarine or butter

1 container ricotta cheese

2 tsp. vanilla extract

2 large eggs

4 c. all-purpose flour

2 tbsp. baking powder

1 tsp. salt

1½ c. confectioners' sugar

3 tbsp. milk

Red and green sugar crystals

Directions

Preheat oven to 350 degrees F. In large bowl, with mixer at low speed, beat sugar and margarine or butter until blended. Increase speed to high; beat until light and fluffy, about 5 minutes. At medium speed, beat in ricotta, vanilla, and eggs until well combined.

Drop dough by level tablespoons, about 2 inches apart, onto ungreased large cookie sheet. Bake about 15 minutes or until cookies are very lightly golden (cookies will be soft). With pancake turner, remove cookies to wire rack to cool. Repeat with remaining dough.

When cookies are cool, prepare icing: In small bowl, stir confectioners' sugar and milk until smooth. With small metal spatula or knife, spread icing on cookies; sprinkle with red or green sugar crystals. Set cookies aside to allow icing to dry completely, about 1 hour.